After simulated intestinal digestion, the sample release rate of the heat-induced gel gradually decreased because the curcumin content measured in this section was the accumulation of curcumin from the beginning of digestion to the moment of sampling, and the accumulation rate of curcumin in the digested liquid showed a decreasing trend.
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Effect of Heat Treatment Combined with TG Enzyme Cross-Linking on the Zein-Pea Protein Complex: Physicochemical and Gel Properties.
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The sentences
The gel formed by thermal induction alone had highly significant differences compared to the remaining two modes of induction, and the gel structure was looser and not suitable for processing in the food industry.